Nothing makes a better salad than leftovers.During spring, when all attention is focused on the garden and restoration work on the house, all sorts of salads with leftover meats and fish and vegetables make life so much easier. It is also a time when I stock my pantry heavier than usual with some interesting condiments to add zest to the salads without spending hours in the kitchen in the evenings. It is typically additions like sundried tomatoes, ready made pestos and tapenades, marinated mussels and oysters, canned sardines and anchovies, mackerels, beans and split peas.
For this easy peezy, light and delicious salad, I used the left over salmon and steamed potatoes from the previous evening’s dinner and turned it into a salad with all sorts of other goodies coming from the pantry and the fridge. I served it with toasted pita bread and a cream and dill sauce. What can I say…“cetait un régal tout simple”!
Salmon, potato and mussel salad.
- Heat some leftover salmon(flaked) and potatoes(cut into chunks). Add some chopped spring onions and a handful of currants.
- Arrange a mix of fresh salad leaves and herbs on a large platter.
- Sprinkle with nuts and marinated mussels and sliced marinated tomatoes and artichoke hearts.
- Make a cream sauce of a finely chopped small shallot, handful of chopped dill, a cup of cream or créme fraîche and a TBS of mayonnaise. Season with salt and pepper and a squirt of lemon juice.
- Top with the warm(not hot) salmon mix. Sprinkle with chopped dill.
- Serve immediately with pita breads or a country bread and some extra sauce on the side.
Une pincée de sel:
- Use a good mixture of herb salad leaves.
- Use mushrooms instead of the fish, if you don’t like fish.
- When using chicken, replace the dill int eh sauce with basil pesto or freshly sliced basil.
A contribution to Pie•ography..
Last year I’ve been asked by the creative Jo Packham, creator of Where women cook, to contribute, along with 38 other women, a recipe to her book, Pie•ography. The project was to create a pie which best described each author and write a short biography along with it. I found it quite a challenge, because talking about myself isn’t something I am comfortable with. Nothing wrong with revealing a little bite here and a little pinch there, but sitting down and directly saying: “..and so, his is who I am…” – THAT is tough. BUT…I finally got something on paper and created my pie..so I can tap myslef on the shoulder and say ;..“not too bad, Ronelle, not too bad at all..!”
For fun, I listed 30 tongue in cheek- things you don’t know about me. Read at the bottom if you’re interested.
Thank you to Jo for inviting me to join in..it is a great book and I am honoured to be in the company of highly talented and educated and ambitious women in this book, of whom Jo is of course one. Her creativity is never ending. for me it was a fun and exciting project to be part of!
30 things you don’t know about me:
- My worst characteristic is impatience.
- My best one is enthusiasm.
- I can lift my one eyebrow and drop the other at the same time.
- My ankles are rather thick
- My feet are quite cute.
- I used to trust people easily.
- I now put my trust rather in animals.
- I am impulsive and it gets me into trouble.
- I don’t fit into my wedding dress any more, but it doesn’t bother me.
- I don’t fit into my bathing suit and that bothers me.
- I still want to do parachute jumping, but I hate flying.
- I don’t like sharing the licking bowl when baking.
- I hate washing dishes. I also hate stacking the dishwasher. I see no light.
- My mom used to say my bladder is situated just under my eyes. It takes very little to make me cry.
- I laugh easily and loudly.
- I have perfected the puppy eye flutter. Mon chéri is completely defenseless against it.
- I hate conflict of any kind.
- I don’t believe the truth has to be told at any cost. Sometimes the truth serves no purpose..
- I have a great sense of humour. It is my life line.
- I love to learn, but I hate to be taught.
- I don’t mind making a fool of myself, but I don’t like to be made a fool of by others.
- It only takes one glass of wine to have me make a fool of myself.
- I don’t answer a telephone.
- I am a coffee snob.
- I have two experiences in my past which I can’t forgive and forget. They still influence my self image to this day.
- I am a nomad, I have to move on every few years.
- Autumn makes me sad.
- When I am upset I get into bed and cover my head.
- I am a Leo.
- The sun is my oxygen.
You can find the recipe and how I worked my way to it here.
Pi•ography can be ordered from Amazon.com.
If you want more information, don’t hesitate to contact me(details in my sidebar)
So, until next time…
Amusez vous bien et soyez sage sage!
(Have fun and stay out of trouble!)
I make only easy, simple and quick food. I have done the difficult, intricate thing, but now I enjoy doing relaxed cooking. This is another very simple, very versatile recipe, which I’m sure many a home has in its possession. Only the presentation differs from the one occasion to the next and the one family to the next.
- Use any other white fish.
- Instead of folding the pastry in rolls, fold them in triangles.
- serve as a cold apéritif before dinner with a cold dry white wine.
- The same recipe can be used in different ways: as a crumble with a breadcrumb, butter and oats topping and baked in the oven. OR topped with mashed potatoes and baked in the oven, OR with flour and butter and eggs added for some fish cakes…
- Can be served small as a starter or larger as a light lunch with a big mixed salad.
Some Koi images. I’m not truly a fish person, but Koi can fascinate me with their movements, their colors and their behaviour. they really have personalities, which I didn’t believe until I saw it for myself. I have done some paintings and some studies of them, but find it very difficult…it is much easier to capture the personality of a person than a fish!
Have a great weekend!
My courgette is taking over my potager here at Coin Perdu…beautiful and healthy with enormous bright green leaves and underneath those cheeky yellow flowers peeking through. The male flowers are starting to fall of and I’m picking them up and drying them to use as dried flowers for sprinkling over my salads…my latest craze; if you keep still long enough, I sprinkle you with dried flowers
The female courgettes are the only ones carrying fruit and I’ve picked some of both to stuff with a crab filling. Both male and female flowers are edible. If ever you can get hold of some courgette flowers…they are absolutely divine, from another world and savored slowly and deliberately…well, I’m a lady, I can’t say what I really think, but you’ll know what I mean when once you’ve enjoyed one!
- Serve the flowers stuffed, without steaming.
- OR make a batter of some flour and add some fizzy water, mix until a thick cream . Dip the courgette flowers wth filling into the batter until coated and deep fry quickly, one by one, turning each once once. Remove, drain and serve sprinkled with fleur de sel and a few drops of lemon juice, or a light yoghurt/mint sauce (natural yoghurt, chopped mint, seasoning, lemon juice..)Make your own filling by choosing ingredients you like and by mixing flavor which compliment each other. Keep it light.
- Serve on a bed of mixed salad leaves with a vinaigrette.
Myfenchkitchen is off to Provence for a week of painting with 3 artist buddies. We’ll be staying in the Vaucluse home of well known painter of Postcards from Provence, Julian Merrow Smith and his wife Ruth Philips, while they will be in England where Ruth will be playing cello at the Garsington festival. We even have our own blog, Four go painting in Provence and you’re invited to follow us every step of the way on this trip if you’re interested in seeing all our adventures…which of course will be mostly painting…and eating…and painting again…and then visiting the markets and painting them …and eating…and having some wine perhaps and eating again… or is it painting…in any case, a lot of everything! you can read a little more on my art blog too: Africantapestry is off to Provence for a crazy painting experience!
I’m leaving on Sunday for a week..the other three artist buddies, Katherine, Sarah and Robyn will be there for 3 weeks. unfortunately I have some exciting obligations to tend to here at Coin Perdu, which I’ll share with you once I’m back! So don’t go away…keep well and in the meantime…keep those pots sizzling!
We were in Singapore for a few days and with a food repertoire stretching from East to West, you could enjoy anything you desired. My prime choice of course was sushi! It was wonderful. I couldn’t get enough , but did put several other foods to the test, especially at the “hawkers stalls”, where you could choose to your heart’s delight between Malay and Indian, vietnamese and Indosian and Cambodian, thai and chinese…the list goes on…
…scattered sushi( chirashi sushi)..
- There are many different types of sushi, of which the most known would be the rolled sushi. But if you shy away from making rolled sushi at home, becasue of the effort and time consuming aspect, (or you are too tired, like I am since being back!), try making the scattered sushi, which is quick and easy and just as tasty.
- Use fillings and accompaniments that you have in the house…fresh vegetables, fruit…
- Make that extra little effort to cut the vegetables into attractive shapes…it is what Japanese cooking is all about.
- Keep the portions small and serve several small helpings of servings, like a broth, a fresh simple salad, and fresh fruit.
- Keep attractive bowls and small dipping bowls in the kitchen, square plates, oblong plates and mix and match for an interesting table setting.
- Serve extra soya sauce(shoyu) in an attractive small teapot.
…Jamae mosque in chinatown…
…colonial civic district – firestation…
…the indian cricket club, the city hall and old supreme court…
..more of the civic district…
..chinese chamber of commerce,
…modern singapore …
…Kampong glam(malay district)…
…behind the scenes…
…Architecture in Kampong glam…
…Street scene in little India…
**My Singapore sketches are on Africantapestry.
**All uncollaged photos of Singapore can be seen on Travels
We are off to Coin Perdu in Correze for the rest of the summer. Packing the chickens in their “traveling castle”, the cats in their “coaches”, overloading our little blue Peugeot and we’ll be off with frequent stops to let the farm out the car for fresh air and let fresh air into the car!
- There is no recipe for this salad. Anything from the garden and the vegetable basket and the fridge and pantry will make a salad as delicious.
- I took a handful of leaves from my herb garden ; rocket, basil, red and green sorrel, chives, and a mixture of salad leaves.Mix with some cleaned and steamed green string beans, butter beans, petit pois, and shelled fava beans. Add quickly fried calamari or shrimp or any other white meat of your choice, make a vinaigrette and serve with a country bread.
..a summer garden…
I’m saying goodbye to the wild of our Loire summer garden and when I see it again, it will have grown beyond wild…!
I can hear everything whisper the minute we leave: “Hey, they’re gone! We are free! We can grow and proliferate, have wild parties and sow our seeds freely! So come on! Let’s not waste any time!”
And the lavender will fall over from laughter, the weeds will do obscene pole dancing, the rocket will keep the whole herb garden hostage, the fennel will try and reach for the skies and when they realize that they are too old for such adventures, they will just lie down in peaceful rest. The Virginia creeper will be unstoppable in their usual mischief escaping and going where they’re not allowed and the bay leaf will now make use of their freedom to block everyone who wants to pass them and of course the ivy are just so rebellious in their freedom! I think the only ones who will try and behave, might be the hydrangeas. They will try and set an example, show their true color and just bloom in being “keeper of order”. Unfortunately they will come up against strong armies, like the snails and slugs who will join forces once they realize the enemy is unprotected! I can just hope that Captain Hedgehog will bring in his friends to come to the rescue. My only regret is that I have neglected the young boxwood hedges the past few weeks. They didn’t receive my full span of attention like they’re used to and I just fear they might be a bit spiteful and teach me a lesson in some way or other. But I promised them they will be the first ones I pay attention to when I get back…I can only hope the promise will keep them happy?
Well, I am leaving in good faith that they will all live and play together in harmony. I want no fights and no complaints from the neighbors. Other than that, they deserve their time of freedom and fun and I wish my garden a wild and happy summer!
…tartelette and omelette in the wild rocket…
…untrimmed boxwood hedges and stalky fennel…
…a forest of green…
…lavender nodding and hydrangeas in charge…
…trespassing virginia creeper and dropping petals…
…ciao until soon!!…
Summer is a wonderful time to try new recipes. Not to cook. But simply to put together. Myabe a bit of cooking. But only a little. It is too hot and time is too precious to spend in front of a stove. These little rolls are something new to try and it involves no cooking. Delicious and refreshing cold. Serve either on its own with a drizzle of thick balsamic reduction, or enjoy as a summer lunch with a salad and some wholesome bread.
VF: L’été est parfaite pour s’amuser avec des nouvelles recettes vite et facile à assembler. On cuisine pas. Il fait trop chaud à la cuisinière et il y a trop de choses à faire… Bon d’accord. Peut-être un tout petit peu. Mais c’est tout. Ces rouleaux de saumon fumé sont intéressants, faciles et vite à faire. Ils sont délicieux froid et servis comme ils sont, avec un filet de réduction de balsamique sur l’assiette òu en salade accompagnée avec un bon pain rustique.
- The rolls can be made small like in the recipe, or bigger by leaving the salmon slices uncut. In this case rolling would be a bit easier and the rolls can be cut carefully afterwards ibnto two slices. If you want neat rolls, cut off the ends with a very sharp knife. I prefer a more rustic look.
- Spread the ricotta cheese on the red pepper for easier spreading and top then with the spinach leaves.
- The red pepper can be chopped finely and mixed in with the ricotta cheese for a different version.
- Prioscutt, basill leaves and roasted oven tomatoes could be an interesting substitute for the red pepper and spinach leaves, giving a more Italian ambiance.
- Serve two rolls of salmon rolls per person on a plate with a drizzling of thick reduced balsamic syrup, as in the photo.
Our street kicked off the holidays with our yearly bbq across our homes, on the banks of the Loire. A sunny Saturday. A Smoke from the bbq. Set tables. Fresh flowers. Pique-nique baskets. And happy neighbors. Perfect.
Notre rue à commencée cette été dans un esprit de festival. Un barbecue aux bords de la Loire. Un Samedi bien ensoleillé avec une trainée de fumée qui conduit vers le ciel. Des fleurs gaies. Des paniers éparpillées partout, l’évidence de pique-nique. Et les gents bienheureux. Un midi parfait.
As always, we enjoy our three course. Starting off with some aperitif and a petillante and icy cold rosé wines. We had different kind of cakes, abig favorite in France for an apritif with a sparkling wine. Cake with sauteed leeks and artichokes, cake with goats cheese and tomato.
Et bien entendu, nous nous régalons toujours en commencer avec une petite apéritif et une pétillante de la région. Très froid bien sur.Sur la table était un bon choix de différentes cakes salés; un cake aux poireaux et artichauts…un cake a la tomate et au fromage de chèvre.
..around the aperitif table(autour l’aperitif)…
…the pique nique baskets speak of heavy loads(les paniers de pique-nique)…
…what could possibly hide under that wrapping?(que cache au dessous)…
…someimtes keeping an eye on the pique-nique baskets(garder un œil sur les paniers)…
…baguettes and wine – couldn’t do without!(pas sans baguettes et du vin)..
…choosing seating(òu s’installer à table)...
…but first – time for some conversation among pretty ladies and heavy discussions(des jolies femmes et sérieuses discussions)
…and a far off call while the fire is stretching high(un appel et le feu)…
…and the smoke is a sign of good things to come(la fumée des promesses)…
…like this( de ca)…
…and this(et ca)…
…and while we wait for those good things from the smoke, we start with our starters…salads and baguette!(salades et baguettes pour entrées en attendant de la viande)…
…everybody is happy(le monde est content)…
…and silence sets over the long table(et la silence arrive à la table)…
…while we taste and share, discuss and delight(lorsqu’on goute et partage, discute et se régale)…
…far from done, we get to our cheeses(loin d’être terminé, on attack les fromages)...
…and clafoutis…of apricots and cherries, and peaches(et ensuite, un clafoutis de pêche.. et d’abricot.. et de cerise)…
…and after our coffee and chocolates, the Loire reclaims its silence once again, the only proof of an afternoon of laughter and good food and happy relionships are some summer blooms picked from a garden in the street by the Loire…
…Et quand on a terminé nos cafés et chocolats et la Loire règne à nouveau en silence, il ne reste comme preuve d’un après-midi de bons repas, de bonnes relations, et de joie, que quelques fleurs d’un jardin de notre rue.
I thought I was in love with Helsinki, but Oslo swept me off my feet! Norway is breathtaking and Oslo is as stunning. I still feel in harmony with the Norwegian culture and living and can’t stop enjoying salmon. An easy and quick way to serve it…with créme fraîche, chopped dill and mint, lemon juice and a touch of honey.
…sitron-og urtebakt laks …
Adapted from a recipe found in Mat & Vin – Norges største matmagasin.
- Don’t bake salmon too long, or it will be dry. When the flesh is white when coked, it is overcooked. It still needs to be pink.
- Use individual baking dishes and bake each person’s portion in its own dish…serve directly from oven to table.
- Serve the salmon with some steamed or oven baked courgettes.
- I love dill with salmon, but try coriander(cilantro) or chervil, instead of dill.
- Use sour cream, or cream or thick cream if you can’t find créme fraîche.
This first encounter with Norway made me realize once again how beautiful our world is and how different the continents and cultures are and just how exciting those differences are. I found Oslo beautiful, different and exciting.
The ocean forms a big part of everyday life with ferries coming and going, fresh fish and seafood sold from the boats, shopping centers overlooking the ocean and eateries to pick and choose from on the quai. Lovely architectures hide among the now bare trees, parks with benches and people eating lunch and abundant bird life.. Walking, skiing, cross country skiing… the ski slopes are just on the edge of town, people are equipped with skis in the metro and buses – part of everyday life. So much I can say and express, but sometimes it is better to enjoy without words and discover for oneself…
My next stop…Grønland!!
…the titles can be read by scrolling over the image…
Sometimes things can be so beautiful, they become without purpose. Their beauty makes them too fragile, too precious. Think of a Fabergé egg. Beautiful, obscenely expensive and without any purpose. Empty…. Oïe..I’m busy shooting myself in the foot here…being an aritist and optimistically hoping my art would be “beautiful” enough to offer nothing else but the sole purpose of bringing pleasure to the world…!
- Use a green sweet pepper instead of the green chili for a milder taste, or use strondger chilis for more bite.
- Peeled tomato can be added.
- Replace the scallops with mussels or shrimp for variety.
- To eat as a starter, use the bigger bay scallops.
- Dry the scallops thoroughly and sauté very quick over high heat to prevent them from becoming rubbery.
- the preparations can be done earlier and kept covered and cool until just before serving.
- Assemble just before serving and serve at room temperature or slightly warmer if preferred.
- Finish off with dry raosted nuts or seeds like sunflower or pine nuts or pistachios.
Cloches(bells) don’t fall in this aesthetically pleasing but useless category. They are gorgeous in their appearance as well as in their use. They can bring an enchantment to a simple corner, and they add the same magic to a dinner table. Food under a cloche draws you in, makes you bend down and peek closer, stare around and beyond the reflections, wondering about the smell and taste, wanting to touch what is inside the glass cage.
Showing up in trendy styles ands shapes , we can have our cloches throughout the year. In spring, while taking a break from planting herbs, we can unveil an array of cheese and charcuterie(cold meats) olives, tomatoes, whatever you feel like, and sit out, seeking out the shy sun.
Or maybe on a summers day, stretch out in the shade of the old oak tree, hiding from the mischievous sun and indulge in what hides under a rattan cloche; fruit, juices, a sorbet… And winters find our cloches surrounded by romantic candlelight..
In the garden, cloches have been around forever. They bestow the garden with interest and old worlde charm while at the same time fulfilling its obligation in protecting young seedlings from the elements.
Small cloches for small still lives in small corners, not forgetting a wire cloche, which can travel from the kitchen to the sitting room to the garden.
A cake cloche, awaiting a platter of sweetness accompanying teatime, a gouter, as we so aptly call it in french, but in the meantime it is showing off its company of old plates on an old dresser. Hopefully, the gouter might find its place on the weekend…
Use small cloches to serve an amuse bouche at the dinner table, all ready and greeting your guests as they arrive at the table. It is something I always do. A small amuse bouche on each plate. When the guests seat themselves, their eyes are fixed on the little “gift” in front of them. It heightens the expectation and starts off the dinner on an exciting note.
You don’t need expensive or antique silver cloches to bring a note of style and festivity to your table. Just by looking around your house, you will find many things which can serve as a little cloche.
Little glass bowls, fish bowls, empty yoghurt glass container, wide rimmed glasses turned upside down, flower pots, vases, candle holders… turn them upside down and place a fake “knob” on the top, using a cherry tomato, nuts, fave bean, broccoli flower, radish, crab apple, strawberry, flowers, empty snail shells, sea shells, decorative sugars, sugar cubes, pebbles(with each guest’s name on), steal your son’s marbles for the day… Play around with some self made cloches and bring a bit of fun and tongue-in-cheek elegance to your table!
To clean your inside plant leaves, especially the smooth and shiny ones which accumulate dust and grime easily, use a cloth soaked in beer to give them shine.
Oysters lead to digging up old favourite films. Like Vatel, by Roland Joffé. A wonderful gastronomically seductive film.
But before taking up your place under the blanket… clean some oysters and make a vinaigrette and chill a bottle of white wine in the fridge. Or better yet, in the spirit of Vatel, let’s make it a sparkling one.
- Open the oysters about an hour before eating, because they form some liquid whilst standing. Throw off the first quantity of liquid jsut after opening and leave the secoind forming of water if you like it. Or throw it off as well.
- Use the liquids for cooking in the case of cooked oysters.
- Serve on a bed of rough salt orcruched ice to keep them in place and the cruched icve will keep them cold too.
- Always serve with extra lemon slices.
- When eating raw oysters, choose the smaller size and the big sizes for cooked/baked oysters. the smaller the number, the bigger the oyster. The favourites size for eating raw, are 5, 4 and 3. Use 2, 1 and 0 for cooked oysters.
- don’t forget to serve a warmed wet napkin when serving any kind of seafood. I usually fold a wet, warm napkin into a small square, insert a lemon slice and cover it in foil to keep the warmth insied a little longer – place on the side in a small glassbowl.
In spring and summer, time doesn’t allow watching movies. Life is to be lived ouitside, drinking up the sun during the day and the moon and stars by night. On the rainy days you can do a little vacuming…
Winter, and especially January after the festive season, is time for nesting. Reading in front of the fire. Catching up on a new movie and then on those old ones you so love.
For those living in the hemisphere where summer is at its peak now, well…keep on enjoying the sun and summer evenings the way you do and remember this for when the cold starts chasing you inside…
Vatel is one of those movies where the beauty lies in the scenes behind the scene…the kitchen and the grounds of the chateau de Chantilly de prince de Condé , where Gerard Depardieu is the Maitre d’hôtel, FrancoisVatel, responsible for the entertaining and gastronomic pleasures of the le roi Louis XIV and his entire shallow entourage.The preparation of the exquisite foods is a feast on its own. The creations for entertainment. The movie itself is total splendour at the chateau with all its indulgence and frivolity that would disgust, were it not a movie. Although, truth it is, or was…thankfully, now we can only find it entertaining and amusing and a pleasure for the eye…
…une poire cristallisée…
…Louis XIV lui mème…
…plat de fruits de mer…
Trucs et astuces de nos grand-méres:
Don’t throw out the water you have boiled your eggs in. It is rich in mineral saltsd. Use it to water your green leaf plants.
We have about three days left for remembering the old year and planning for the new year. Dreaming up new dreams. Setting new heights. Asking simple questions. Struggling with honest answers.
Part of dreaming new dreams and setting new goals, is a desire to give back more to life than receiving. Looking back on this year, I’ve seen our human soiety grasped in the claws of spending. We were/are admired for our talents. For our beautiful homes. And our beautiful blogs. For our wonderful recipes. Our creativity. We have friends across the globe, praising us for our kindness, gentleness, goodness. It has driven me to ask some simple questions during this time. A time which inspires real hope and renewal. Change. Growth..
Have you been grateful this past year, content with what you have? Without a desire for what you don’t yet have?
Have you given back more than you received?
Have you brought fresh vegetables to the grumpy old lady/man down the street whenever you brought back your own loaded bags? Do you even know a grumpy old lady for whom you could have dropped a fresh bread?
Have you dropped a coin in the hands of the beggar, or have you justified your simply walking past that it would have just be going for alcohol anyway…could you have helped in some different way…something that took more trouble, more effort…started making a difference? Have you even given it any thought after just walking on? Or have you just turned your head and started thinking of dinner?
Have you done anything consciously for charity, effort, planning, effort – just as you would do it for yourself? Or were you very busy.
Have you ever spent some of your precious time to go an old age home to read to the elderly? Do you know any elderly people? Do you know their fears? Their fascinating stories? Their needs? Or do you only hope to not grow into such an old sour prune?
Have you contributed in any way positively to our environment? Have you ever been to the dump yard? Talked to the people working there? Have you ever taken a pie and shared a coffee with them? Have you ever woken up early to thank the garbage workers for the work they do?
Could you have cared more in an unspending way for your dear ones? Without the aid of money. Without the aid of material things. Just you and your time. Your effort.
Could you have cared more in an unspending way for friends? For your community?
Did you run to the store to buy something to make you feel better, to rid you of depression, to lift your mood? Did you run to an stock full pantry to indulge in foods of all choices and flavours to wallow in your awful life?
Have you given a shoulder to someone in need? Reached out to a complete stranger?
Have you taken a dinner for someone at her/his home who was just simply tired, worn out, or just because you wanted to?
Have you done something special for someone, not so YOU could feel good afterwards, but because he/she needed it? Without receiving a thank you, without caring about a thank you?
Have you complained constantly about your circumstances and then got into a warm bed, luxurious bedlinen, having had a hot meal, even having sipped a glass of wine? Or complained about your misfortune…or about being misunderstood….or neglected?
Have you complained about your circumstances and then had had the luxury of ice in your drink or a cool glass of water to quench your thirst…turning the tap and having had water running freely to fill a bath to your heart’s content?
Have you written down at the end of each day how many good things life had handed you during the course of the day? Have you even noticed it?
On a bad day, have you even tried to find something good in your life?
Have you sat quietly and really listened to someone’s else’s fears, dried her/his tears without thinking of your own hurt, or comparing to your own hurt, but could only feel the sadness of this person?
Were you quick to rationalize and justify your own reasons or motives, your jealousy, your envy, your anger, your hurt…
Were you spiteful…were you critical…were you judgmental…were you righteous…
Were you deeply sorry after harsh words…did you admit it, say it out loud?
Were you ashamed after harsh behaviour…did you acknowledge it, say it out loud?
Have you sat down and wondered, marvelled at this wondrous thing called life?
What small things have you done, unnoticed by your friends and family, society… just because?
….And so these simple questions are never ending. One leads to another. Looking us straight on with raised eyebrows. Awaiting a response. Can we meet the straight stare? Can we be be honest in our answers? Do they make us look ahead differently? Will they change anything?
May 2010 be less about ourselves.
May we care more about the world around us. Our community.The bigger picture.
May we use our talents and our good fortunes to make the world better for everyone.
May we live each day with a long list of gratitudes. Small ones. Important ones.
May we give more attention to the small, insignificant aspects of life. May they grow and become life changing.
May we give in abundance. Love. Time. Attention. Care. Empathy. Understanding…
May we receive with grace. Love, Teachings. Lessons. Help. Advice…
May we ALL grow in wisdom and get to that place which is called peace. Contentment. Happiness. Understanding.
A Wonderful, rich 2010 to all.